Several nutrients or plant-based molecules convey either higher levels of risk or protection levels for chronic disease. Adjusting food or ingredient choices in an effort to reduce the ratio of risk levels to protective levels is a novel approach to improve overall health through the diet. While sugar, fructose, and omega 6 fatty acids serve as examples of increased risk nutrients often rich in plant-based diets, they may be offset by the presence of polyphenols that serve as antioxidants. Polyphenols and antioxidants may improve various aspects of human health when consumed regularly. This discussion focuses on the benefits of reducing sources of fructose while increasing polyphenol-rich foods as a better plant-based approach for risk reduction and improving patient outcomes. Join Dr. John Bagnulo MPH, PhD for an in-depth assessment of polyphenols and benefits of reducing fructose intake to help improve patient well-being.
References: Benefits of Polyphenols and a Low Fructose Diet References
APPROVED FOR 1 CPE CREDIT BY THE CDR OF THE ACADEMY OF NUTRITION AND DIETETICS
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